White Chocolate and Raspberry Blondies

You will need:

1 teaspoon baking powder 

250g White chocolate 

250g Raspberries

6ozs Caster sugar

4ozs Butter

6ozs Flour

3 eggs

Method:

Preheat oven to 180'c and line a 18 x 27 inch baking tin. 

Melt the butter and chocolate in a bowl over simmering pan of water.

In another bowl whisk together the butter, eggs and caster sugar to create a creamy thick consistency. 

Once the butter and chocolate has melted, fold gently into the butter and caster sugar mix.

Also add in the flour and further fold, to create a yellow paste. 

Place the raspberries evenly on top.

Pour into the baking tin and cook for 30-35 mins. 

Once cooled on a drying rack, melt extra white chocolate and drizzled on top of them. Cut into 12 equal squares.